Preheat the oven to 350 degrees F. Grease and flour the pan.( I used a Zila Cake Mould) Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.When the cake is done, allow it to cool in the pan for 10 minutes.

Ingredients for a Grand Marnier cream:

11/4 cups (300 ml) milk (whole or 2%)

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (50 grams) granulated white sugar

2 tablespoons (20 grams) all-purpose flour

2 tablespoons (20 grams) cornstarch (corn flour)

1 tablespoons liqueur (Grand Marnier)

1/2 orange zest

Grand Marnier Cream: In a medium-sized heatproof bowl, mix the sugar,orange zest and egg yolks together. Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling . Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature.